Mushroom tarte fine with mushroom pate Recipe
Thinly sliced mushrooms marinaded in a parsley vinaigrette served on puff pastry rounds and topped with a mushroom pate.
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30mins
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30mins
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0mn
- Disc(s) of puff pastry : 6 whole
- Button mushroom(s) : 500 g
- Lemon(s) : 0.5 whole
- Double cream : 100 ml
- Hazelnut oil : 50 ml
- Unsalted butter : 20 g
- For the vinaigrette
- Garlic clove(s) : 1 bulb
- Flat leaf parsley : 1 bunch
- Olive oil : 150 ml
- White balsamic vinegar : 50 ml
- Fine salt : 6 pinch(es)
- Freshly ground black pepper : 6 Turn
- Rocket : 100 g
- Shallot(s) : 2 whole
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ETAPE 1
Preheat the oven to 200°C.
Cut the puff pastry into rounds with a 12cm diameter. Place on a lined baking tray, cover with a second baking tray and bake in the oven for 20 minutes. -
ETAPE 2
Peel the mushrooms and cut off the stalks. Thinly slice half of the mushrooms and cut the other half into quarters.
Squeeze the juice of half a lemon on to the sliced mushrooms. -
ETAPE 3
Peel the shallots and the garlic. Wash and pick the parsley.
Place the olive oil, garlic, parsley leaves and the white balsamic vinegar in a food processor. Season with salt and pepper and then blitz. -
ETAPE 4
Sweat the shallots in a knob of butter and add a pinch of salt. Add the quartered mushrooms and cook for 10 minutes. Add the cream and cook for a further 5 minutes.
Transfer to a food processor and blitz to a coarse pate. Check the seasoning and then add the hazelnut oil. -
ETAPE 5
Arranfe the sliced mushrooms on top of the pastry and brush with the parsley vinaigrette. Top with a quenelle of the mushroom pate and finish with a handful of fresh rocket leaves. Decorate the plate with a little more of the parsley vinegraitte.
«You shouldn't need to wash the button mushrooms, just peel them and remove the stalk.»
